Chew on This | Lemon Tarts

Have we convinced you yet of the importance of incorporating Afternoon Tea into your daily regimen? These Lemon Tarts, one of our sweet offerings during this tea, will surely impress upon you the absolute necessity of Tea Time!

These tarts are sweet, creamy and tangy. The perfect ending. And alone, reason enough to slip away into a quiet room, sit down, kick off your shoes and nosh away.

I made four individual tarts but you could make one large tart if you so desire. Bake the crusts completely and allow them to cool.

Spread on your first layer of delicious - a sweetened cream cheese layer. Then, the glorious topper, lemon curd. Yeow!

I garnished these lovelies with candied lemon peel but sprinkling lemon zest on top would be fabulous. Even blueberries or raspberries would be so tasty and striking.

Mimi and I have been honored to have you here with us for this virtual Afternoon Tea this week.  What a joy it has been for us to share with all of you a not-as-often-as-we-would-like, but very treasured, family indulgence.

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Here's the recipe:

Lemon Tarts

Lemon Curd filling:

6 T butter, softened

1 C sugar

2 egg yolks

2 eggs

1/2 C lemon juice

2 T lemon zest

In a mixing bowl, combine softened butter and sugar until light and fluffy.  Add your eggs and egg yolks, one at a time, mixing after each addition.  Stir in your lemon juice.
Pour this egg mixture into a sauce pan. Stir over low heat. The mixture will look curdled to begin with, but that is just the unmelted butter.  Once you start stirring over low heat the butter will melt and the mixture will become smooth.  When the mixture is smooth, increase your heat to medium, stirring constantly, and cook until the mixture thickens. This takes approximately 11-13 minutes. Do not let the mixture boil!

When the mixture becomes thick remove pan from the heat and stir in your lemon zest.  Pour mixture into a bowl and place plastic wrap on top.  Make sure to actually press the plastic wrap onto the curd, this will keep a skin from forming on the top while it cools.  Place into the refrigerator and allow to cool completely.  The curd will continue to thicken as it cools.  

Cream Cheese filling:

8 ounces cream cheese, softened

1/4 C granulated sugar

1 t vanilla

Combine all ingredients together and whip until sugar has dissolved. Set aside.

Crust:

1 pie crust - your own or store bought

Preheat oven to 350℉. While oven is heating, roll out pie crust and place into one lightly greased 9" tart pan or four individual tart pans. Place tart pan(s) into the oven and cook dough through, approximately 10-12 minutes. Remove from the oven and cool completely.

Lemon Tart:

To build this beautiful tart take your pre-cooked crust and spread bottom of the crust with a nice layer of your cream cheese filling. Next, spoon your lemon curd on top of the cream cheese layer. I garnished with candied lemon peel. You can do this or garnish with more lemon zest, blueberries, raspberries....anything you love. Enjoy!


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